Marinate pork belly in cumin and sea salt. Cook at 62°C for 3 hours. Before serving, fry the meat in butter and thyme.
Sauté onion with butter. When the onion is soft, remove from the butter and mix, season to taste.
Clean the fresh chanterelles, then sauté with butter and a shallot, garlic and thyme.
Clean the young parsnips and boil in milk with thyme until soft.
Prepare a marinade with the dark beer, wine vinegar, cane sugar, honey, allspice and thyme, boil and set aside.
Peel the young onions, separate the onion layers and add to the marinade.
Serve the meat, fried in butter and thyme, decorated with vegetables.